This gluten-free carrot cake is moist, flavorful, and topped with a creamy frosting. Perfect for any occasion.
Preheat your oven to 300°F (150°C).
Ensure your oven is fully preheated before placing the cake inside for even baking.
In a large mixing bowl, combine the white sugar, brown sugar, and eggs. Whisk until smooth.
Whisking thoroughly helps dissolve the sugars and creates a smooth base.
Add the cornstarch, potato starch, baking soda, baking powder, cinnamon, salt, and xanthan gum to the bowl. Mix until well combined.
Sift the dry ingredients together before adding to avoid lumps.
Fold in the grated carrots gently until evenly distributed.
Use freshly grated carrots for the best texture and flavor.
Pour the batter into a greased baking pan and smooth the top.
Grease the pan thoroughly to prevent sticking.
Bake in the preheated oven for 45-55 minutes, or until a toothpick inserted in the center comes out clean.
Check the cake at the 45-minute mark to avoid overbaking.
Allow the cake to cool completely in the pan before frosting.
Cooling the cake fully ensures the frosting won't melt.
In a separate bowl, beat the powdered sugar, cream cheese, butter, and vanilla extract until smooth. Add milk gradually to reach the desired consistency.
Beat the frosting until fluffy for a light texture.
Spread the frosting evenly over the cooled cake.
Use an offset spatula for a smooth finish.
Slice and serve your delicious gluten-free carrot cake.
Pair with a cup of tea or coffee for a delightful treat.
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